Warning to Fishers & Seafood Lovers

[GordMay]

Warning:
Fish and shellfish (“seafood”) consumption has health benefits yet is a source of exposure to bioaccumulative environmental contaminants, such as per- and polyfluoroalkyl substances (PFAS), that may cause adverse health impacts.
This study [*1], of fish and shellfish, looked at common species [cod, haddock, lobster, salmon, scallop, shrimp, and tuna], bought in fresh fish markets in New Hampshire, and found that, in a basket of shrimp and lobster, ‘PFAS were detected at median concentrations, ranging from below the limit of detection, to 1.74 and 3.30 ng/g respectively’.
Concentrations in fish and seafood, aside from shrimp and lobster, measured generally less than one nanogram per gram.
It concluded that: ‘High seafood consumers may be exposed to PFAS concentrations that potentially pose a health risk.’
There are currently health guidelines on how much fish to eat [*2] when it comes to potentially harmful levels of mercury, but none yet when it comes to PFAS.

[*1] “Patterns of Seafood Consumption Among New Hampshire Residents Suggest Potential Exposure to Per- and Polyfluoroalkyl Substances” ~ by Crawford, K.A., Gallagher, L.G., Giffard, N.G. et al
➥ https://link.springer.com/article/10...03-024-00640-w

[*2a] “Mercury in Fish” ~ Health Canada
➥ https://www.canada.ca/en/health-cana...s-answers.html

[*2b]“Guidelines for Eating Fish that Contain Mercury” ~ USEPA
➥ https://www.epa.gov/mercury/guidelin...ontain-mercury

[*2C] “Per- and Polyfluoroalkyl Substances (PFAS)" ~ USEPA
➥ https://www.epa.gov/pfas

[boatman61]

Another study of the bleedin' obvious..

[marcjsmith]

Got it....

Living is dangerous and will ultimately lead to death.

Gord. Please don't post any research/analysis of bacon, beer, gin, steak, Buffalo wings, blue cheese dressing or Krispy Kreme donuts.

[rslifkin]

Originally Posted by boatman61

Another study of the bleedin' obvious..

Sometimes it's nice to get confirmation we were on the right track after all!

[boatman61]

Originally Posted by rslifkin

Sometimes it's nice to get confirmation we were on the right track after all!

What.!!! Common knowledge from the last century..

[GordMay]

Originally Posted by marcjsmith

... Gord. Please don't post any research/analysis of bacon, ...

Speaking of Bacon:
“Of Studies” ~ by Francis Bacon*
➥ https://www.psy.gla.ac.uk/~steve/best/BaconJohnson.pdf

Originally Posted by Bacon

“... To spend too much time in studies is sloth;
to use them too much for ornament, is affectation; to make judgment wholly by their rules, is the humor of a scholar...

* Sir Francis Bacon is known as the 'father of the scientific method', which was influenced by his own Baconian method [2], based on reason and observation.
[2] “Novum Organum Scientiarum” (the ‘New Instrument of Science’)
➥ https://plato.stanford.edu/entries/francis-bacon/

[marcjsmith]

why do we call cookies cookies and bacon bacon. when we bake cookies and cook bacon...

[deblen]

I must be protected from the huge amount of seafood that I have consumed in my 75 yrs.
Probably by the Strontium 90 that I consumed from land food in the '50-'60's,acid rain of the '70-'80's,Capt Morgan Dark,..... /Len
Tks Gord

[dannc]

Originally Posted by marcjsmith

why do we call cookies cookies and bacon bacon. when we bake cookies and cook bacon...

We bake our bacon since we can cook two pounds of bacon, if it is thick sliced, at one time. We then store the cooked bacon for usually a couple of weeks. The bacon does not go bad when cooked and put in the fridge, we just might get piggish and eat too much at one time.

[psk125]

Originally Posted by dannc

We bake our bacon since we can cook two pounds of bacon, if it is thick sliced, at one time. We then store the cooked bacon for usually a couple of weeks. The bacon does not go bad when cooked and put in the fridge, we just might get piggish and eat too much at one time.

Do you really want to be piggish with bacon? Isn't it already piggish enough?

[dannc]

Originally Posted by psk125

Do you really want to be piggish with bacon? Isn't it already piggish enough?

Piggish bacon is goodish bacon.

[GordMay]

Originally Posted by dannc

Piggish bacon is goodish bacon.

And, don't forget to "butter your bacon", as Homer commands Bart.
➥ https://youtu.be/R28H3hA6Amg

[rognvald]

I've eaten raw oysters and shellfish indiscriminately my entire life up until 5 years ago when the studies were conclusive enough ,for me, to make some changes. No Atlantic salmon/ farm-raised salmon--only wild from the Pacific NW. No oysters, clams, mussels from NE to SE. Only Pacific NW. From PCB levels alone, its a no-go. Today, fresh fish/shellfish are as costly as a a prime filet mignon per pound if purchased at a fish monger. However, when sailing, we eat Spanish/Cero Mackerel, Tuna, Mahi, Grouper, snapper, grunts, redfish, cobia, etc. in the smaller sizes. Don't you love how we are destroying our world????
Rognvald

P.S. Gord's warning should be taken seriously. It's Science . . . not Black Magic. R

[Iron E]

Originally Posted by rognvald

I've eaten raw oysters and shellfish indiscriminately my entire life up until 5 years ago when the studies were conclusive enough ,for me, to make some changes. No Atlantic salmon/ farm-raised salmon--only wild from the Pacific NW. No oysters, clams, mussels from NE to SE. Only Pacific NW. From PCB levels alone, its a no-go. Today, fresh fish/shellfish are as costly as a a prime filet mignon per pound if purchased at a fish monger. However, when sailing, we eat Spanish/Cero Mackerel, Tuna, Mahi, Grouper, snapper, grunts, redfish, cobia, etc. in the smaller sizes. Don't you love how we are destroying our world????
Rognvald

P.S. Gord's warning should be taken seriously. It's Science . . . not Black Magic. R

Aren't Spanish Mackerel carriers of Ciguatera toxin?

[rognvald]

Originally Posted by Iron E

Aren't Spanish Mackerel carriers of Ciguatera toxin?

Hi, I,
Not on the West Coast of Florida where we don't have the reef systems as found in the Caribbean and the East Coast of Florida. However, the best tasting Mackerel's are less than 3 pounds and easily catchable by trolling with a hula lure. When we catch any fish, I filet it immediately in the cockpit and put the filets in the reefer. This is especially important with Mackerel since they have a very delicate flesh and get muddy if they sit to long.
As a general rule, the larger the fish . . . the greater the toxins. Kingfish, grouper, sharks, Jacks, large snapper/hogfish over reefs are to be suspected and eaten with caution. As an aside, I had a very nice young man who cleaned my bottom in Miami for a couple of years and was an avid fisherman. He used to take his 20 ft. sailboat out in the Gulfstream and troll. He was scheduled to clean my bottom and never showed up and I never heard from him until 6 weeks later when he showed up at the dock. He had been in the hospital on oxygen for 6 weeks with serious poisoning and lost the feel in his legs and arms. The doctors told him he was lucky to be alive and I'm certain that if it were not for his age and his great physical shape the outcome could have been worse. So, bottom line . . . stay away from the big fish unless there is no known problem in the area.
Rognvald